Chicken Cabbage Stir Fry

Ingredients

Serves/makes 4

1.25 lb chicken breast

1 tbsp coconut aminos

1.5 tsp tapioca starch or potato starch, or cornstarch

½ tsp baking soda

¼ tsp coarse sea salt plus more for stir fry

2 tbsp olive oil

⅛ tsp white pepper or black pepper, optional

0.8 oz garlic cloves finely minced, about 6 large cloves

0.3 oz ginger julienned, about 1.5 tbsp

3 bulb scallions sliced and separate white and green parts

6 oz fresh shiitake mushrooms sliced

1.5 lbs. Napa cabbage diced to 2-inch sections and separate stems from the leaves

2 - 2.5 tbsp avocado oil

0.5 tbsp chicken broth

Drizzle toasted sesame oil

2 tbsp coconut aminos (see notes if using soy sauce)

2 tsp aged balsamic vinegar

1 tsp toasted sesame oil

1 tsp tapioca starch

0.5 tbsp Chinese rice wine or Michu, optional

Instructions

1.
Hold your knife at a 45-degree angle and slice the chicken against the grain into thin pieces (about ⅛”).
2.
In a medium bowl, combine the chicken with ingredients from coconut aminos to pepper, if using. Set it aside in the fridge to marinate for 15 minutes.
3.
Prepare the garlic, ginger, and white scallion parts on one small plate. Slice the shiitake and set aside green scallion parts for garnish.
4.
Combine the sauce ingredients from coconut aminos to Chinese rice wine, if using.
5.
Preheat a large sauté pan or wok over medium heat until it feels hot, add 1 tbsp oil, and swirl it around the skillet.
6.
Add the chicken, turn the heat up to medium-high, and quickly spread out the chicken into a single layer. Pan-fry them without disturbing until they are golden brown, about 2-3 mins. Flip and sear the other side for about 1-2 mins until cooked through and golden.
7.
Transfer the chicken out and set aside. In the same pan, add 1 tbsp oil. Sauté the garlic, ginger, and white parts of scallions over medium heat until fragrant, about 15 seconds.
8.
Turn the heat up to medium-high, add cabbage stems, and season with salt. Keep stir-frying until the stems are slightly softer, about 2 minutes. If it feels dry, add another half tablespoon of oil.
9.
Add the leafy parts of the cabbage, shiitake, and a dash of broth to lightly deglaze the skillet. Lightly toss the veggies then lower the heat to medium and cover with a lid. Cook until the cabbage is softer but not mushy, about 3 mins.
10.
Uncover, turn the heat up to medium-high, add chicken and the sauce, and toss everything together for 1 minute.
11.
Transfer to a large serving plate. Garnish with green scallion parts and drizzle with sesame oil. Serve hot or at room temperature.

Misc.

Notes

Make-ahead: Slice and marinate the chicken overnight in the fridge. You can also prep the cabbage ahead by dicing, rinsing, patting it dry, and storing it in the vegetable crisp drawer overnight.
Storage: Once cooked, store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Microwave on high for 1 minute. Stir and heat for an additional 30 seconds to 1 minute.

Chicken Cabbage Stir Fry

Ingredients

Instructions

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Misc.

Notes